Marshmallow Caseiro | Como fazer o Marshmallow e os Smores | Receita Sandra Dias
Marshmallow Caseiro | Como fazer o Marshmallow e os Smores
233.591 visualizações • 29 de ago. de 2021 • Marshmallow Caseiro - Como fazer o Marshmallow e os Smores - Receita Sandra Dias Este é aquele marshmallow que você vê em filmes americanos, sendo assado na fogueira ou em churrasqueiras. Você aprenderá a fazer um marshmallow caseiro delicioso, e com ele poderá fazer também os "Smores", que é um outro doce americano, feito com marshmallow (assado no maçarico), chocolate e bolacha. 🔺 DESCRIÇÃO DA RECEITA: https://bit.ly/2Ewmmrf ________________________________ Donuts: https://youtu.be/zXy3F5vBbr0 Pãozinho de Leite: https://youtu.be/5nSwU-FqYiU Fatias Húngaras: https://youtu.be/EV_wlmaSbfY Blondie (brownie branco): https://youtu.be/K4HbGCYN9LY Bala de Caramelo: https://youtu.be/DNNS-0AolFA Bomba de Chocolate: https://youtu.be/LG7mKwNcAWI Tiramisù: https://youtu.be/gZfLLLb4K5c Cookie Brownie: https://youtu.be/bFBOpSJCZVA Caramelo Toffee: https://youtu.be/fum6A3nEjsI _________________________ 🔹 Clube de Membros (conteúdo exclusivo): https://www.youtube.com/channel/UCbdP... Gostou da receita? Deixe o seu "Like" e compartilha o vídeo com os amigos! Inscreva-se no canal: https://bit.ly/2UBU9TW E não esquece de ativar as notificações (clicando no sininho) para ser avisado pelo YouTube quando eu publicar um novo vídeo! ________________________________ Cake Designer profissional à mais de 19 anos. Ministro cursos de aprimoramento profissional em cake design desde 2006, com técnicas para bolos decorados, flores de açucar, e macarons. Bolos autorais, publicados nas 2 edições do livro: "Book Cakes - a seleção dos melhores cake designers do Brasil" Book Cakes 1: http://www.victoriabooks.com.br/livro... Book Cakes 2: http://www.victoriabooks.com.br/livro... _______________________________ 🔸 Saiba mais sobre o meu trabalho, me acompanhando também nas redes sociais: Website: http://bit.ly/2G56eem Agenda de cursos: http://bit.ly/2FUFc8e Curso Online Flores: https://bit.ly/3dJbSBI Instagram: http://bit.ly/2I5Woec Facebook: http://bit.ly/2D2gNgq Twitter: http://bit.ly/2I1DTb7 🔵 Recomendo: - Designer gráfico: Flávia Cox - (foi ela quem fez o design do meu site, minha identidade visual - logotipo) http://www.flaviacox.com . . . #sandradias #sandradiascakedesigner #receitasandradias #cakedesigner #cakedesign #bolodecorado #floresdeaçucar Mostrar menos Mostrar mais
[Music] Marshmallow is not that creamy frosting that we apply on top of pies or cupcakes. It's actually a sweet treat that has many different shapes, colors and it's so soft that looks like a sponge. [Music] Hello! I’m Sandra Dias, professional cake designer since 2001, and welcome to my studio! This is where I make my decorated cakes, my sugar flowers, my macarons, but this is also where I teach practical classes to people who also want to become a cake designer. The purpose of this channel is
to help you improve your cake decorating skills, either by sharing with you cake decorating techniques or delicious recipes that you’ll be able to add to your menu, offer to your customer and increase your income at the end of the month. You may have seen in movies, especially American ones, people roasting marshmallows on the campfire or barbecue grill. This is the marshmallow that I’m going to teach you how to make today! The first thing that you’re going to do before starting the preparing of
this marshmallow is prepare the baking sheet that’s going to receive it. I have here a baking sheet that measures 20x30 centimeters, which I’ve greased the bottom and edges with oil using a brush. It can be the regular cooking oil, okay? Now we're going to have to add some corn starch on this entire baking sheet. This will guarantee that the marshmallow won't get stuck to it. Prefer this nonstick type of baking sheet and it'll be even easier. If you don't have one, make s ure to have greased it
very well. Look. Make this move to stick the corn starch. It has to be corn starch because it'll not only prevent the mashmallow from sticking to the pan, but it'll also dry it faster. So it must be corn starch indeed. Make sure to get corn starch on the edges as well. Hit it slightly to remove the excess of corn starch. Now I have here 130mL of water which I'm going to put in a small pan. Then I'm going to hydrate 32 grams of colorless and flavorless gelatin. Add the gelatin slowly to make sure
it gets well hydrated. If there's any dry gelatin powder without hydration, it turns into lumps that are difficult to dissolve. Always make sure to have made the gelatin get perfectly well hydrated. Look. The gelatin powder has been completely absorbed by the water. Now leave it alone for about 5 minutes. I have 130 grams of powdered sugar. What's powdered sugar? It's a type of sugar that's so thin and looks like powdered talc. There's also corn st arch in its composition. Regardless of that high
percentage of corn starch in the powdered sugar, I'm still going to add 80 grams of corn starch. You can easily find this type of sugar in confectionery supply stores. Mix these two ingredients and set it aside for a moment. In another pan, I'm going to add 520 grams of sugar. This measurement is not wrong, okay? This amount of sugar is really necessary to obtain the correct consistency, just like those packs of industrialized marshmall ows. Another 130mL of water. Add it here. 80 grams of corn
syrup. It must be this transparent kind of corn syrup. It's so dense it doesn't even move. Some people think that I'm pronouncing it wrongly. Corn syrup, or glucose syrup, is also known as glucose, however it's produced industrially from starch. Glucose also circulates in the blood of humans as blood sugar. Diabetes is a metabolic disorder where the body is unable to regulate levels of glucose in the blood. It's this transpa rent corn syrup, not that brown one that looks like honey bought at the
supermarket. That brown corn syrup is too fluid and too dark, so it's a different product and it's not suitable for this recipe. Look how dense it is. It's even difficult to get it off the spoon because of such sticky texture. The other type of corn syrup looks like honey. That's why it doesn't work in this case. Add it here to the mixture. Mix these ingredients together, mainly to dissolve the sugar. Set it asid e for now. Now we need to melt the gelatin. I'm going to light the fire very low. We
can't overheat the gelatin, otherwise it'd lose its efficiency. So keep the fire low. As soon as the gelatin gets liquid again, you can turn off the fire. Look how it has hydrated well and absorbed all the water. That's how gelatin behaves, okay? Look, I've barely switched on the fire and it has already begun melting. Be careful when dealing with gelatin, okay? If you boil it, it won't work properly a nymore. It melts pretty fast. Move the pan gently. When you realize it has gotten completely
liquid, like this. Look, there aren't any lumps. So you can switch off the fire. Now we're going to bring to the fire the mixture of sugar, water and corn syrup that has been prepared and set aside. It'll be strictly necessary to use a thermometer to control the temperature now because this syrup has to reach exactly 115ºC. Place it here on the edge of the pan. Nowadays there are many diff erent options of thermometers that are simple and affordable. Having a thermometer like this will help you a
lot! And it'll also prevent you from wasting the recipe. Light the fire and keep it high, keep this mixture on the fire, it'll take a white to reach the temperature. Keep an eye on it, when it's near 115ºC I'll show you what it looks like. Look it's almost 100 degrees. It boils a lot. From now on it takes longer to increase the temperature, without the termometer you wouldn't k now the correct temperature. It's still 105ºC. It's impossible to guess the exact temperature just by looking at
it. Well, it's finally 115ºC. You can switch the fire off. Now that the syrup is ready, first you're going to pour the gelatin into the mixer bowl. Turn on the mixer at its lowest speed and pour this sugar syrup in the bowl slowly. Next up, slowly add the powdered sugar and corn starch mixture that was also set aside. Scrape the bowl to remove the powdered sugar fro m the sides. Mix it at medium speed until this sugar gets well incorporated. Look. It's perfectly incorporated, now you're going to
set a timer for eight minutes and mix it at the highest speed. Take a look. It kind of looks like a meringue in its consistency and color. Keep mixing it. Five minutes have passed. Look, but it's still too soft. So it needs to be mixed for another three minutes. Okay. Now it's done. Look how beautiful! So as soon as the powdered sugar and corn starch get well assembled, mix it for eight minutes at high speed and you'll obtain this consistency, okay? As soon as you finish mixing it, don't take
too long to transfer the mixture to the baking sheet. Since I'm going to make it in two different colors, I'm going to transfer just part of it. To make it easier, I'm going to put it in a piping bag fitted with a round tip. Look, put one part in the piping bag. Then transfer it to the baking sheet. It's easier to apply it with a piping bag r ather than with a spatula. The spatula would stick to it. When it cools down, it's not as soft as it is when it's warm, it starts getting sticky. So this
piping bag really makes it easier. Now this part that's left in the bowl, you can dye it using any gel food coloring of your preference. It doesn't need to be a lot. Look, I'm going to add four drops. Then mix it again, only until it gets colored. Okay. Look, it has gotten pastel pink. Transfer this mixture to another piping bag. There's a part that has dried out and has gotten stuck in the bowl. It's normal. Then place it on top of the white layer. You can get two homogeneous colors doing it
like this. Now you're going to powder some more corn starch on top of it. This will help the marshmallow dry faster. You can powder lots of corn starch. It'll get loose later anyway. Now that you have powdered corn starch on it, you can press it and settle it slightly, if needed. The corn starch will prevent it from ge tting stuck in your fingers. It has to be left alone at room temperature for approximately three to six hours. Or until you realize it's dry enough and firm to get cut. When it's
ready, I'll show you how to cut it. If you’re not subscribed to the channel yet, but would like to continue following my tips and recipes, take the opportunity to subscribe! Click below on the red “Subscribe” button, click on the bell also, it’ll activate notifications and every time a new video is availabl e on the channel, YouTube will let you know about it and you won’t miss it out! Check which are the benefits in becoming a subscriber member of the channel. Next to the red button, there’s the
blue button written “Join” and by clicking on it you’ll see all the subscription plans available. And by clicking on top of each plan you’ll see which are the benefits that each of them offers. Remember that all these benefits are exclusive and only subscriber members will have access. If you’re not following me on Instagram yet, it’s worth taking a look over there! You’ll see photos of my work, my students’ work, results of practical classes. Sometimes, I also post an easier and simple recipe
that doesn’t need many explanations, but a delicious recipe! On my Stories normally I share things from my daily life, I show what I’m doing. If I’m teaching I show step by step what the student is performing. When possible I also go live and chat with whoever is available and it’s m uch more fun! If you use a recipe that’s mine and tag me @sandradiascakedesigner, Instagram will let me know about it, I’m going to see your post, I’ll like it and write a comment for you to know that I’ve been
there! If you’re enjoying this recipe and the tips that I’m giving you, like this video as well! I’ll be very glad to know that you’ve enjoyed it! It's time to unmold the marshmallow! I'll leave the excess of corn starch as it is. There's no need to remove it now. Most of it will fall off on the silicone mat anyway. It fell all at once! Before we continue, I'd like to make a correction. I forgot to add an ingredient during the preparing, which was the vanilla extract. You could have added a
tablespoon of vanilla extract in the mixture still in the bowl. Or even a teaspoon of vanilla essence, however vanilla essence is artificial. If you added the same measurement of vanilla essence, it'd taste like medicine. Don't worry. In all my videos, there's a link in the information card to redirect to the full recipe description. If you click on it, you'll be redirected to page containing the full recipe and the detailed measurements. As well as in the description box below, there's also
this same link available to see the full recipe description. Let's cut this marshmallow! You're going to need a knife, but slightly greased with regular cooking oil. Use a brush to apply this oil on the knife. Don't exaggerate, okay? You can use a silicone mat, like this, or a sheet of parchment paper with corn starch on it as well. You can cut it at any size you prefer. I'm going to cut it in squares. Look, it's super easy to cut, actually. Look at this! Every time you cut a slice, you apply
some more oil on the knife. If the knife blade gets sticky with marshmallow, it needs to be washed. Look how delicious! Let me cut it here. You can also use the same corn starch from the silicone mat to powder the sides of the marshmall ow slice. This will also prevent the marshmallow from sticking. Look how soft it is. Let's see! Mmm! The vanilla is missing. It's great! It melts in your mouth. But don't forget to add vanilla, okay? Now let's toast it on the torch. Get a barbecue stick. Stick it
in the center of a marshmallow slice. If you don't have a torch, you can toast it on the stove fire, no problem. Light the torch. Toast it with the flame. Do it slightly, it gets toasted on the surface and melted inside. It gets pretty soft. Look, there's even a thin crust on the surface. Look how it has melted. Mmm! Look! How delicious! Then you bite it! It gets as delicious as the industrialized one, but it's more affordable. Its expiration date is approximately 15 days closed in an airtight
container. However, I seriously doubt it'll last that long. It's very likely that you'll end up eating it all up much sooner than that. You can also make s'mores using these marshmallows. S'mores are little sandw iches made of a cracker, a piece of chocolate, a slice of toasted marshmallow, another piece of chocolate and another cracker. Those are s'mores! They're delicious, by the way! If you have any questions concerning the recipe itself or its instructions, you can use the comment section
below! Leave your questions, that as soon and quickly as I possibly can, I will personally answer each one of them. Remember to always check the first comment that’s pinned at the top of the page 184 | Receita Sandra Dias
Marshmallow Caseiro | Como fazer o Marshmallow e os Smores | Receita Sandra Dias
233.591 visualizações • 29 de ago. de 2021 • Marshmallow Caseiro - Como fazer o Marshmallow e os Smores - Receita Sandra Dias Este é aquele marshmallow que você vê em filmes americanos, sendo assado na fogueira ou em churrasqueiras. Você aprenderá a fazer um marshmallow caseiro delicioso, e com ele poderá fazer também os "Smores", que é um outro doce americano, feito com marshmallow (assado no maçarico), chocolate e bolacha. 🔺 DESCRIÇÃO DA RECEITA: https://bit.ly/2Ewmmrf ________________________________ Donuts: https://youtu.be/zXy3F5vBbr0 Pãozinho de Leite: https://youtu.be/5nSwU-FqYiU Fatias Húngaras: https://youtu.be/EV_wlmaSbfY Blondie (brownie branco): https://youtu.be/K4HbGCYN9LY Bala de Caramelo: https://youtu.be/DNNS-0AolFA Bomba de Chocolate: https://youtu.be/LG7mKwNcAWI Tiramisù: https://youtu.be/gZfLLLb4K5c Cookie Brownie: https://youtu.be/bFBOpSJCZVA Caramelo Toffee: https://youtu.be/fum6A3nEjsI _________________________ 🔹 Clube de Membros (conteúdo exclusivo): https://www.youtube.com/channel/UCbdP... Gostou da receita? Deixe o seu "Like" e compartilha o vídeo com os amigos! Inscreva-se no canal: https://bit.ly/2UBU9TW E não esquece de ativar as notificações (clicando no sininho) para ser avisado pelo YouTube quando eu publicar um novo vídeo! ________________________________ Cake Designer profissional à mais de 19 anos. Ministro cursos de aprimoramento profissional em cake design desde 2006, com técnicas para bolos decorados, flores de açucar, e macarons. Bolos autorais, publicados nas 2 edições do livro: "Book Cakes - a seleção dos melhores cake designers do Brasil" Book Cakes 1: http://www.victoriabooks.com.br/livro... Book Cakes 2: http://www.victoriabooks.com.br/livro... _______________________________ 🔸 Saiba mais sobre o meu trabalho, me acompanhando também nas redes sociais: Website: http://bit.ly/2G56eem Agenda de cursos: http://bit.ly/2FUFc8e Curso Online Flores: https://bit.ly/3dJbSBI Instagram: http://bit.ly/2I5Woec Facebook: http://bit.ly/2D2gNgq Twitter: http://bit.ly/2I1DTb7 🔵 Recomendo: - Designer gráfico: Flávia Cox - (foi ela quem fez o design do meu site, minha identidade visual - logotipo) http://www.flaviacox.com . . . #sandradias #sandradiascakedesigner #receitasandradias #cakedesigner #cakedesign #bolodecorado #floresdeaçucar Mostrar menos Mostrar mais
[Music] Marshmallow is not that creamy frosting that we apply on top of pies or cupcakes. It's actually a sweet treat that has many different shapes, colors and it's so soft that looks like a sponge. [Music] Hello! I’m Sandra Dias, professional cake designer since 2001, and welcome to my studio! This is where I make my decorated cakes, my sugar flowers, my macarons, but this is also where I teach practical classes to people who also want to become a cake designer. The purpose of this channel is
to help you improve your cake decorating skills, either by sharing with you cake decorating techniques or delicious recipes that you’ll be able to add to your menu, offer to your customer and increase your income at the end of the month. You may have seen in movies, especially American ones, people roasting marshmallows on the campfire or barbecue grill. This is the marshmallow that I’m going to teach you how to make today! The first thing that you’re going to do before starting the preparing of
this marshmallow is prepare the baking sheet that’s going to receive it. I have here a baking sheet that measures 20x30 centimeters, which I’ve greased the bottom and edges with oil using a brush. It can be the regular cooking oil, okay? Now we're going to have to add some corn starch on this entire baking sheet. This will guarantee that the marshmallow won't get stuck to it. Prefer this nonstick type of baking sheet and it'll be even easier. If you don't have one, make s ure to have greased it
very well. Look. Make this move to stick the corn starch. It has to be corn starch because it'll not only prevent the mashmallow from sticking to the pan, but it'll also dry it faster. So it must be corn starch indeed. Make sure to get corn starch on the edges as well. Hit it slightly to remove the excess of corn starch. Now I have here 130mL of water which I'm going to put in a small pan. Then I'm going to hydrate 32 grams of colorless and flavorless gelatin. Add the gelatin slowly to make sure
it gets well hydrated. If there's any dry gelatin powder without hydration, it turns into lumps that are difficult to dissolve. Always make sure to have made the gelatin get perfectly well hydrated. Look. The gelatin powder has been completely absorbed by the water. Now leave it alone for about 5 minutes. I have 130 grams of powdered sugar. What's powdered sugar? It's a type of sugar that's so thin and looks like powdered talc. There's also corn st arch in its composition. Regardless of that high
percentage of corn starch in the powdered sugar, I'm still going to add 80 grams of corn starch. You can easily find this type of sugar in confectionery supply stores. Mix these two ingredients and set it aside for a moment. In another pan, I'm going to add 520 grams of sugar. This measurement is not wrong, okay? This amount of sugar is really necessary to obtain the correct consistency, just like those packs of industrialized marshmall ows. Another 130mL of water. Add it here. 80 grams of corn
syrup. It must be this transparent kind of corn syrup. It's so dense it doesn't even move. Some people think that I'm pronouncing it wrongly. Corn syrup, or glucose syrup, is also known as glucose, however it's produced industrially from starch. Glucose also circulates in the blood of humans as blood sugar. Diabetes is a metabolic disorder where the body is unable to regulate levels of glucose in the blood. It's this transpa rent corn syrup, not that brown one that looks like honey bought at the
supermarket. That brown corn syrup is too fluid and too dark, so it's a different product and it's not suitable for this recipe. Look how dense it is. It's even difficult to get it off the spoon because of such sticky texture. The other type of corn syrup looks like honey. That's why it doesn't work in this case. Add it here to the mixture. Mix these ingredients together, mainly to dissolve the sugar. Set it asid e for now. Now we need to melt the gelatin. I'm going to light the fire very low. We
can't overheat the gelatin, otherwise it'd lose its efficiency. So keep the fire low. As soon as the gelatin gets liquid again, you can turn off the fire. Look how it has hydrated well and absorbed all the water. That's how gelatin behaves, okay? Look, I've barely switched on the fire and it has already begun melting. Be careful when dealing with gelatin, okay? If you boil it, it won't work properly a nymore. It melts pretty fast. Move the pan gently. When you realize it has gotten completely
liquid, like this. Look, there aren't any lumps. So you can switch off the fire. Now we're going to bring to the fire the mixture of sugar, water and corn syrup that has been prepared and set aside. It'll be strictly necessary to use a thermometer to control the temperature now because this syrup has to reach exactly 115ºC. Place it here on the edge of the pan. Nowadays there are many diff erent options of thermometers that are simple and affordable. Having a thermometer like this will help you a
lot! And it'll also prevent you from wasting the recipe. Light the fire and keep it high, keep this mixture on the fire, it'll take a white to reach the temperature. Keep an eye on it, when it's near 115ºC I'll show you what it looks like. Look it's almost 100 degrees. It boils a lot. From now on it takes longer to increase the temperature, without the termometer you wouldn't k now the correct temperature. It's still 105ºC. It's impossible to guess the exact temperature just by looking at
it. Well, it's finally 115ºC. You can switch the fire off. Now that the syrup is ready, first you're going to pour the gelatin into the mixer bowl. Turn on the mixer at its lowest speed and pour this sugar syrup in the bowl slowly. Next up, slowly add the powdered sugar and corn starch mixture that was also set aside. Scrape the bowl to remove the powdered sugar fro m the sides. Mix it at medium speed until this sugar gets well incorporated. Look. It's perfectly incorporated, now you're going to
set a timer for eight minutes and mix it at the highest speed. Take a look. It kind of looks like a meringue in its consistency and color. Keep mixing it. Five minutes have passed. Look, but it's still too soft. So it needs to be mixed for another three minutes. Okay. Now it's done. Look how beautiful! So as soon as the powdered sugar and corn starch get well assembled, mix it for eight minutes at high speed and you'll obtain this consistency, okay? As soon as you finish mixing it, don't take
too long to transfer the mixture to the baking sheet. Since I'm going to make it in two different colors, I'm going to transfer just part of it. To make it easier, I'm going to put it in a piping bag fitted with a round tip. Look, put one part in the piping bag. Then transfer it to the baking sheet. It's easier to apply it with a piping bag r ather than with a spatula. The spatula would stick to it. When it cools down, it's not as soft as it is when it's warm, it starts getting sticky. So this
piping bag really makes it easier. Now this part that's left in the bowl, you can dye it using any gel food coloring of your preference. It doesn't need to be a lot. Look, I'm going to add four drops. Then mix it again, only until it gets colored. Okay. Look, it has gotten pastel pink. Transfer this mixture to another piping bag. There's a part that has dried out and has gotten stuck in the bowl. It's normal. Then place it on top of the white layer. You can get two homogeneous colors doing it
like this. Now you're going to powder some more corn starch on top of it. This will help the marshmallow dry faster. You can powder lots of corn starch. It'll get loose later anyway. Now that you have powdered corn starch on it, you can press it and settle it slightly, if needed. The corn starch will prevent it from ge tting stuck in your fingers. It has to be left alone at room temperature for approximately three to six hours. Or until you realize it's dry enough and firm to get cut. When it's
ready, I'll show you how to cut it. If you’re not subscribed to the channel yet, but would like to continue following my tips and recipes, take the opportunity to subscribe! Click below on the red “Subscribe” button, click on the bell also, it’ll activate notifications and every time a new video is availabl e on the channel, YouTube will let you know about it and you won’t miss it out! Check which are the benefits in becoming a subscriber member of the channel. Next to the red button, there’s the
blue button written “Join” and by clicking on it you’ll see all the subscription plans available. And by clicking on top of each plan you’ll see which are the benefits that each of them offers. Remember that all these benefits are exclusive and only subscriber members will have access. If you’re not following me on Instagram yet, it’s worth taking a look over there! You’ll see photos of my work, my students’ work, results of practical classes. Sometimes, I also post an easier and simple recipe
that doesn’t need many explanations, but a delicious recipe! On my Stories normally I share things from my daily life, I show what I’m doing. If I’m teaching I show step by step what the student is performing. When possible I also go live and chat with whoever is available and it’s m uch more fun! If you use a recipe that’s mine and tag me @sandradiascakedesigner, Instagram will let me know about it, I’m going to see your post, I’ll like it and write a comment for you to know that I’ve been
there! If you’re enjoying this recipe and the tips that I’m giving you, like this video as well! I’ll be very glad to know that you’ve enjoyed it! It's time to unmold the marshmallow! I'll leave the excess of corn starch as it is. There's no need to remove it now. Most of it will fall off on the silicone mat anyway. It fell all at once! Before we continue, I'd like to make a correction. I forgot to add an ingredient during the preparing, which was the vanilla extract. You could have added a
tablespoon of vanilla extract in the mixture still in the bowl. Or even a teaspoon of vanilla essence, however vanilla essence is artificial. If you added the same measurement of vanilla essence, it'd taste like medicine. Don't worry. In all my videos, there's a link in the information card to redirect to the full recipe description. If you click on it, you'll be redirected to page containing the full recipe and the detailed measurements. As well as in the description box below, there's also
this same link available to see the full recipe description. Let's cut this marshmallow! You're going to need a knife, but slightly greased with regular cooking oil. Use a brush to apply this oil on the knife. Don't exaggerate, okay? You can use a silicone mat, like this, or a sheet of parchment paper with corn starch on it as well. You can cut it at any size you prefer. I'm going to cut it in squares. Look, it's super easy to cut, actually. Look at this! Every time you cut a slice, you apply
some more oil on the knife. If the knife blade gets sticky with marshmallow, it needs to be washed. Look how delicious! Let me cut it here. You can also use the same corn starch from the silicone mat to powder the sides of the marshmall ow slice. This will also prevent the marshmallow from sticking. Look how soft it is. Let's see! Mmm! The vanilla is missing. It's great! It melts in your mouth. But don't forget to add vanilla, okay? Now let's toast it on the torch. Get a barbecue stick. Stick it
in the center of a marshmallow slice. If you don't have a torch, you can toast it on the stove fire, no problem. Light the torch. Toast it with the flame. Do it slightly, it gets toasted on the surface and melted inside. It gets pretty soft. Look, there's even a thin crust on the surface. Look how it has melted. Mmm! Look! How delicious! Then you bite it! It gets as delicious as the industrialized one, but it's more affordable. Its expiration date is approximately 15 days closed in an airtight
container. However, I seriously doubt it'll last that long. It's very likely that you'll end up eating it all up much sooner than that. You can also make s'mores using these marshmallows. S'mores are little sandw iches made of a cracker, a piece of chocolate, a slice of toasted marshmallow, another piece of chocolate and another cracker. Those are s'mores! They're delicious, by the way! If you have any questions concerning the recipe itself or its instructions, you can use the comment section
below! Leave your questions, that as soon and quickly as I possibly can, I will personally answer each one of them. Remember to always check the first comment that’s pinned at the top of the page 184 | Receita Sandra Dias
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